Ingredients

The following ingredients have 4 Servings
  • 6 oz. graham cracker crumbs
  • 1/2 c. toasted pecan halves
  • 1/2 stick unsalted butter (melted)
  • 3 pkgs. (8 oz. each cream cheese, room temperature)
  • 1 stick unsalted butter (room temperature)
  • 1/2 c. packed light brown sugar
  • 1/2 c. granulated sugar
  • 1/4 tsp. salt
  • 3 eggs
  • 1/2 c. heavy cream
  • 1 tsp. vanilla
  • 1/3 c. basic homemade caramel
  • 1 1/2 c. chopped toasted pecans

Instruction

  • Preheat oven to 375; coat a 9-inch springform pan with nonstick spray and wrap entire outside of pan in foil; set aside.  
  • Combine graham cracker crumbs and toasted pecan halves in a food processor until fine. With processor running, drizzle in the melted butter. Press mixture into the bottom of the pan; bake 10 minutes. Cool crust completely before filling. Reduce oven to 325. 
  • Beat cream cheese, butter, brown sugar, granulated sugar, and salt in a large bowl until mixture is fluffy, periodically scraping sides of the bowl. Add eggs one at a time, fully beating to incorporate into batter after each addition. Add cream and vanilla; beat until ingredients are completely incorporated into batter.Pour filling over crust, smoothing the top of filling. 
  • Transfer cheesecake to a roasting pan; place in the oven. Pour boiling water into the roasting pan a third of the way up the sides of the foil-wrapped springform pan. Bake cheesecake until it reaches 155 and sides are set but center still joggles, about 1 hour. Turn off the oven; leave cheesecake inside for 1 hour with the oven door closed.
  • Remove cheesecake from oven; cool to room temperature. Cover cheesecake with plastic wrap; chill 3-24 hours. Remove cheesecake from refrigerator 30 minutes before serving. 
  • Spoon caramel over cheesecake carefully and evenly and sprinkle with chopped pecans. If you have any remaining sauce, serve on individual slices.